Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce

"When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you."
 
Download
photo by Probably This photo by Probably This
photo by Probably This
photo by gailanng photo by gailanng
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by JackieOhNo photo by JackieOhNo
Ready In:
25mins
Ingredients:
11
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
  • In bowl, combine eggs and milk.
  • Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
  • Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
  • Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
  • Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.

Questions & Replies

default avatar
  1. Carol M.
    I've never had them, do you eat shell and all?
     
Advertisement

Reviews

  1. susie cooks
    Soft-shell crabs are just about my favorite thing to eat. I have them in the freezer year round ( crabplace.com). This recipe is delicious! Great idea using the Old Bay seasoning with the flour. It gave it a nice crust. And the lemons, wine and capers are absolutely wonderful with the crab. Great job!
     
  2. ddealsea56
    I thought the recipe did not tell you how to clean the crab. Like removing the gills and the face. Also cleaning the yellow stuff which tastes nasty from the crab.
     
  3. gailanng
    Fried soft-shell crabs and frog legs--a Loooooooouisiana tradition! Made for ZWT5
     
  4. cathy c.
    Made these for my sons birthday. They were excellent. The only thing I changed was I added chopped garlic.
     
  5. KLBoyle
    Oh man, these are awesome! This was my first attempt at doing soft shell crabs myself and I was surprised at how easy they actually are. These are just mouth watering delicious! Thanks for posting this recipe and taking the fear out of soft shell crabs!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes